Yogurt Glossary

 Yogurt Glossary

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Beneficial, friendly or helpful bacteria: Bacteria that naturally inhabit our digestive tracts and help us to digest foods and help keep our bodies healthy by controlling harmful bacteria and other microorganisms.


Fermentation: A chemical reaction induced by living or nonliving ferments, such as bacteria and yeast, that split complex organic compounds into new simpler compounds.


Homogenization: The mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended.


Pasteurize: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.

Source:Yogurt Glossary

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